پژوهش و نوآوری در علوم و صنایع غذایی
مقایسه ویژگی‌های فیزیکوشیمیایی و کیفی عضله‌های طویل سینه‌ای (Longissimus thoracis) و دو سر ران (Biceps femoris) شتر یک کوهانه ایرانی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
چکیده
در این پژوهش ویژگی‌های فیزیکوشیمیایی و کیفی دو عضله طویل سینه‌ای (LT) و دو سر ران (BF) شتر یک کوهانه ایرانی تعیین و با هم مقایسه گردید. میانگین pH عضله BF طی 14 روز نگهداری در دمای 4 درجه سانتی‌گراد (6/03) بالاتر از عضله LT (5/96) بود (0/05>P). همچنین pH نهایی BF (5/74) بالاتر از LT (5/63) بود. روشنایی (L*) LT بیشتر از BF و مقدار قرمزی (*a) آن کمتر بود (0/05>P) و بین مقدار زردی (b*) دو عضله اختلاف معنی‌داری وجود نداشت (0/05<P). با گذشت زمان تا روز 14 نگهداری، L* و b* در هر دو عضله افزایش و a* کاهش یافت (0/05>P). مقدار رطوبت خروجی و افت پخت در BF به طور معنی‌داری بیشتر از LT و افت خونابه در دو عضله اختلاف معنی‌داری با هم نداشتند. در مدت 14 روز نگهداری، مقدار رطوبت خروجی هر دو عضله کاهش، افت پخت در هر دو عضله تا روز هفتم نگهداری افزایش و سپس کاهش و افت خونابه افزایش یافت (0/05>P). نیروی برشی وارنر-براتزلر (WBSF) در BF بیشتر از LT و شاخص تخریب میوفیبریل (MFI) LT بیشتر از BF بود (0/05>P). WBSF و MFI هر دو عضله در مدت 14 روز نگهداری به ترتیب کاهش و افزایش یافتند (0/05>P). طول سارکومر LT بیشتر از BF بود (0/05>P) و بیشترین کاهش طول در 24 ساعت اول اتفاق افتاد.
کلیدواژه‌ها
وریدی، م.ج.، بهادر قدوسی، ح.، و صادقیان، ع. 1384. تأثیر تغییرات پس از کشتار بر کیفیت گوشت شتر و مقایسه برخی ویژگی‌های فیزیکوشیمیایی آن با گوشت گاو. طرح دانشگاهی، دانشگاه فردوسی مشهد.
یاسوری، م. 1386. مقدمه‌ای بر اقتصاد روستایی با تاکید بر بخش کشاورزی. انتشارات آستان قدس رضوی، مشهد، صفحات 117-116.
Aaslyng, M.D., Bejerholm, C., Ertbjerg, P., Bertram, H.C., & Andersen, H.J. 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14: 277-288.
Al-Owaimer, A.N. 2002. Effects of hot boning and postmortem aging time on camel meat tenderness. Journal of King Saud University, 14: 63-70.
Al-Sheddy, I.A., & Al-Owaimer, A.N. 2000. Postmortem injection of calcium chloride improves camel meat tenderness. Research Bulliten, 98: 5-16.
Asghar, A., & Pearson, A.M. 1980. Influence of ante- and post-mortem treatments upon muscle composition and meat quality. Advances in Food Research, 26: 53–213.
Babiker, S.A., & Yousif, O.K. 1990. Chemical composition and quality of camel meat. Meat Science, 27: 283-287.
Belew, J.B., Brooks, J.C., McKenna, D.R., & Savell, J.W. 2003. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science, 64: 507-512.
Boleman, S.J., Boleman, S.L., Miller, R.K., Taylor, J.F., Cross, H.R., Wheeler, T.L., Koohmaraie, M., Shackelford, S.D., Miller, M.F., West, R.L., Johnson, D.D., & Savell, J.W. 1997. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science, 75: 1521-1524.
Botha, S.S.C., Hoffman, L.C., & Britz, T.J. 2007. Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging. Meat Science, 75: 709-718.
Bouton, P.E., Harris, P.V., & Shorthose, W.R. 1972. The effects of ultimate pH on ovine muscle: mechanical properties. Journal of Food Science, 37: 356-360.
Bowker, B.C., Liu, M.N., Eastridge, J.S., Callahan, J.A., Paroczay, E.W., & Solomon, M.B. 2010. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality. Journal of Muscle Foods, 21: 379-398.
Bruce, H.L., Stark, J.L., & Beilken, S.L. 2004. The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses. Meat Science, 67: 261-268.
Cristofanelli, S., Antonini, M., Torres, D., Polidori, P., & Renieri, C. 2004. Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos). Meat Science, 66: 589-593.
Culler, R.D., Parrish Jr, F.C., Smith, G.C., & Cross, H.R. 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science, 43: 1177-1180.
Dawood, A.A. 1995. Physical and sensory characteristics of Najdi-camel meat. Meat Science, 39: 59-69.
El-Agamy, E.S.I. 2006. Camel Milk. P. 297-299 In: Y.W. Park & G.F.W. Haenlein (eds) Handbook of milk of non-bovine mammals. John Wiley.
Fischer, K. 2007. Drip loss in pork: influencing factors and relation to further meat quality traits. Journal of Animal Breeding and Genetics, 124: 12-18.
Gheisari, H.R., Aminlari, M., & Shekarforoush, S.S. 2009. A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage. Veterinarski arhiv, 79: 51-68.
Herring, H.K., Cassens, R.G., & Rriskey, E.J. 1965. Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length, and fiber diameter. Journal of Food Science, 30: 1049-1054.
Hoffman, L.C., Mostert, A.C., Kidd, M., & Laubscher, L.L. 2009. Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age. Meat Science, 83: 788-795.
Honikel, K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science, 49: 447-457.
FAO, available online at: http://faostat.fao.org/site/573/DesktopDefault.aspx?PageID=573#ancor (visited 11 October 2011).
Hwang, I.H., Park, B.Y., Cho, S.H., & Lee, J.M. 2004. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Science, 68: 497-505.
Immonen, K., & Puolanne, E. 2000. Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75. Meat Science, 55: 279-283.
Kadim, I.T., Al-Hosni, Y., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Al-Maqbaly, R.S., Al-Sinawi, S.S.H., & Al-Amri, I.S. 2009a. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat Science, 82: 77-85.
Kadim, I.T., Al-Karousi, A., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Al-Maqbali, R.S., Al-Sinani, S.S.H., & Raiymbek, G. 2013. Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. Meat Science, 93: 564-571.
Kadim, I.T., Mahgoub, O., & Purchas, R.W. 2008. A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Science, 80: 555-569.
Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Al-Zadjali, S., Annamalai, K., & Mansour, M.H. 2006. Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries). Meat Science, 73: 619-625.
Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Mansour, M.H., Al-Sinani, S.S.H., et al. 2009b. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle longissimus thoracis muscles. Journal of Food Science, 74: S44-S52.
Klont, R.E., Barnier, V.M., van Dijk, A., Smulders, F.J., Hoving-Bolink, A.H., Hulsegge, B., et al. 2000. Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics. Journal of Animal Science, 78: 1845-1851.
Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science, 43(1): 193-201.
Lawrie, R.A. 1998. Lawrie's Meat Science.Woodhead, Abington.
Melody, J.L., Lonergan, S.M., Rowe, L.J., Huiatt, T.W., Mayes, M.S. & Huff-Lonergan, E. 2004. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. Journal of Animal Science, 82: 1195-1205.
Nagaraj, N.S., & Santhanam, K. 2006. Effects of muscle proteases, endogenous protease inhibitors and myofibril fragmentation on postmortem aging of goat meat. Journal of Food Biochemistry, 30: 269-291.
Offer, G. 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Science, 30: 157-184.
Offer, G., & Knight, P. 1988. The structural basis of water-holding in meat. P. 63. In R.A. Lawrie (ed) Development in meat science. Elsevier Applied Science, London.
Olson, D.G., Jr, F.C.P., & Stromer, M.H. 1976. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. Journal of Food Science, 41: 1036-1041.
Pohja, N.S., & Niinivaara, F.P. 1957. Die bestimmung der wasserbindung des fleisches mittels der konstantdruckmethode. Fleischwirtschaft, 9: 193-195.
Prado, C.S., & de Felicio, P.E. 2010. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks. Meat Science, 86: 430-435.
Riley, D.G., Chase, C.C., Pringle, T.D., West, R.L., Johnson, D.D., Olson, T.A., et al. 2003. Effect of sire on µ and m-calpain activity and rate of tenderization as indicated by myofibril fragmentation indices of steaks from Brahman cattle. Journal of Animal Science, 81: 2440-2447.
Silva, J.A., Patarata, L., & Martins, C. 1999. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Science, 52: 453-459.
Soltanizadeh, N., Kadivar, M., Keramat, J., & Fazilati, M. 2008. Comparison of fresh beef and camel meat proteolysis during cold storage. Meat Science, 80: 892-895.
Suliman, G., Sami, A., Alowaimer, A., & Koohmaraie, M. 2011. Effect of breed on the quality attributes of camel meat The Indian Journal of Animal Sciences, 81:407-411.
Taylor, R.G., Geesink, G.H., Thompson, V.F., Koohmaraie, M., & Goll, D.E. 1995. Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73: 1351-1367.
Weaver, A.D., Bowker, B.C. & Gerrard, D.E. 2008. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle. Journal of Animal Science, 86: 1925-1932.
Wheeler, T.L., Shackelford, S.D., & Koohmaraie, M. 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science, 78: 958-965.
)
دوره 3، شماره 1
خرداد 1393صفحه 79-96
- تاریخ دریافت: 26 آذر 1392
- تاریخ بازنگری: 31 فروردین 1393
- تاریخ پذیرش: 08 اردیبهشت 1393
ارسال نظر در مورد این مقاله